I like this flour because it is of excellent quality.
This flour turns a good bread to a WOW bread. I tried going without it and the bread just tasted blah. I use it for my starter flour mixed with 10% of rye and 85 g for the levant per loaf of bread. I tried to use 100% for my bread once and it was way too dene and heavy with no rise. Now I mixed it with white bread flour.
The flour works well in starter and dough. It brings great texture and flavour with less kneading and easier handling.
the texture and color is like whole wheat flour so it's on the drier side but after baking it's soft like regular flour. Very flavorful an aromatic. Will definitely buy it again.
Good texture and aroma stone milled flour for bread baking . Love it.
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